Bubble and Squeak
No, this isn’t what happens when you’ve imbibed too much! It is the name of a dish whose origin is unclear; however, it is definitely British. There are so many theories about the name, but it probably has to do with the noises emitted while the cabbage is bubbling in the water and then squeaks in the skillet with the sausage. Bubble and squeak was popular during World War II as it was a good way to use leftovers during the time when most food was rationed.
It is really one of the earliest forms of recycling; a traditional British dish that took leftovers from Sunday dinner and re-invented them into a tasty meal for Monday. I love the combination of the 3 ingredients wrapped up in one dish. Potatoes and cabbage absolutely is a perfect pair and the sausage just spices things up for more flavors.
With the addition of eggs, the Brits eat bubble and squeak for breakfast as well as dinner. It sounds great to me and a meal perfect for any time. Bubble and squeak does not take a lot of effort, and it's high on goodness!
Bubble and Squeak:
4 medium potatoes, peeled and quartered
1 small head cabbage
1 pound pork sausage links
Salt and pepper
About 45 minutes to an hour before serving:
Place potatoes and cabbage in pan of water, bring to a boil. Reduce heat to medium, cover and cook 20-25 minutes, until cooked and tender, drain well.
Meanwhile in large skillet over medium heat, cover and cook sausage links in 3 tablespoons of water for 5 minutes.
Remove cover and brown sausage well on all sides, around 15 minutes.
Add cooked potatoes, cabbage, salt and pepper to sausage and cook 5 minutes, until vegetables are well heated, occasionally turning all with a spatula.
Place on platter and serve.
Pam’s note: I place the potatoes and cabbage on the bottom of the skillet to get a bit of a crust from the sausage.
This will absolutely fill your tummy up and make you bubble and squeak with delight when you eat it, even if you aren’t British!